I never thought I liked ricotta until I made it from scratch. The difference in taste and texture between homemade ricotta and store-bought is dramatic. If you, too, think you don’t like ricotta, I have no doubt this recipe will change your mind.
Homemade Ricotta: Tips
How To Make Ricotta, Step by Step
First, gather your ingredients: whole milk, heavy cream, salt, and vinegar.
Combine the milk, cream, and salt in a pot:
Bring to a simmer over medium heat. Monitor closely and stir occasionally.
Once it comes to a simmer, turn off the heat, and add the vinegar:
Let it stand for a minute or until it curdles:
Strain it through a few layers of cheese cloth in a sieve set over a bowl:
In just about 20 minutes, it will be done:
By the end, you will have two cups of ricotta and 4 cups of whey:
Taste the ricotta: you may want to season it with more salt.
Store in the fridge for at least 1 week.
How to Use Your Homemade Ricotta
Drop it onto pizza 🍕🍕 This 4-ingredient homemade pizza dough is a favorite as is this simple sourdough pizza. Find this specific recipe in my pizza newsletter. Bruschetta with Thyme-Roasted Grapes A Summer Lunch: Tomatoes, Basil, Grilled Bread, Homemade Ricotta An Irresistible Appetizer: Whipped Ricotta with Olive Oil and Herbs Endive and Fava Tartines with Herbed Ricotta 4.8 from 5 reviews Salt: If you are using Morton Kosher salt or sea salt, use 3/4 teaspoon. Milk and Cream: If you can find milk and cream that is not “ultra-pasteurized”, buy them. I never can find non “ultra-pasteurized” heavy cream but it doesn’t seem to matter.
